Here Are Seven Reasons:
A more sustainable alternative to beef: ''They only eat about a third of what a cow eats and can forage for food without damaging the environment,'' Tom Worrell, owner of New Mexico’s Latir Ranch, told The New York Times’ Melissa Clark in 2003.
Healthier to eat than skinless chicken and most fish.
This naturally ultra-lean dark red meat (95% to 97% fat free overall) is juicy due to its high percentages of omega 3 oils, CLA's ( conjugated linoleic acids ), oleic acids, and stearic acids, (35% higher than beef as a percentage of fats that are good for us).
At the same time, yak meat is very low in palmitic acid which is bad for us (30% less than beef as a percentage of fats, and 120% less than beef as a percentage of meat).
Yak remains higher in protein, solids, minerals, and vitamins than beef; while scoring much lower in saturated fats, cholesteral, triglycerides, and calories than beef!!
Yak meat has a delicious and delicate beef like flavor. It is very low in fat which can be easily trimmed off. It is deep red in color, high in protein, and low in calories, saturated fats, cholesterol and triglycerides.
Compared with beef, yak meat has one-sixth the fat and 40% more protein. While it is leaner and lower in calories and saturated fat than beef, it is still a moist and flavorful meat. [Thank you to DELYAKS for helping with this list]